Winter melon jelly
Nikogori is typically made by solidifying it with the gelatin contained in meat or fish, but this recipe uses gelatin. It is best eaten chilled
How to make it
1
Peel the winter melon, cut it into blocks, and parboil it in Chinese soup with kelp for about 30 minutes. Then leave it at room temperature and cook using the residual heat. Soak the gelatin sheets in ice water to soften them
2
Put thinly sliced winter melon and Chinese soup into a pot and heat
3
Add salt, sugar, and softened gelatin sheets and mix until dissolved
4
Once the gelatin sheets have dissolved, remove from the heat, pour into a tray and let cool and harden
5
Once it has solidified, remove it from the pan, cut it into bite-sized pieces and arrange it in a serving dish
6
Finish by topping with shredded myoga ginger to taste
Ingredientsfor 6 people
-
- winter melon
- 200g
-
- For pre-boiling Chinese soup
- Appropriate amount
-
- For pre-boiling kelp
- A little
-
- Chinese soup
- 200cc
-
- sheet gelatin
- 12g
-
- salt
- A little
-
- sugar
- A little
-
- Japanese ginger (myoga) for topping
- A little
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